Directions

Place the chicken in a large bowl with water to cover. Soak the chicken for about 1 hour. This will help release any excess blood and make for a clearer broth.

Drain the water from the chicken parts and rinse. Add the chicken parts to a large, heavy stockpot.

Add the remaining ingredients to the pot, and bring to a boil. Lower the heat, partly cover, and simmer for 2 hours. Skim occasionally, and remove impurities from the stock.

Strain the broth through a fine sieve. It's best to use a cone-shaped strainer called a chinois to press out all the liquid from the solid ingredients. Taste the broth, and adjust the seasoning if needed.

Refrigerate the stock overnight so that the fat solidifies and rises to the top. Remove the fat. Pour the chicken stock into quart containers, label, and freeze for up to 3 months. To use, defrost in the refrigerator and reheat.